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Nutrition Facts
Serving Size 1 2pound loaf 799g Recipe makes 1 2pound loaf) The following items or measurements are not included below: sourdough starter
Calories 2504
Calories from Fat 502		(20%)
Amount Per Serving		%DV
	Total Fat 55.8g	85%
	Saturated Fat 18.7g	93%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 17.9g
	Trans Fat 0.1g
Cholesterol 76mg		25%
Sodium 3422mg		142%
Potassium 850mg		24%
Total Carbohydrate 410.2g		136%
	Dietary Fiber 13.7g	54%
	Sugars 19.3g
Protein 82.1g		164%
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Garlic and Parmesan Sourdough Bread

Recipe #39632 | 3¾ hours | 3 hours prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Donna M.
Sep 9, 2002

This is one of those recipes that you can taste with your imagination! I haven't made it yet, but I will soon. I just know it is going to be really yummy with my next Italian dinner!

1 2pound loaf (change servings and units)

Ingredients

1 1/2 cups sourdough starter
1/2 cup milk
2 tablespoons cooking oil
1 tablespoon honey
4 cups bread flour
2/3 cup grated parmesan cheese
3 cloves garlic, minced or pressed
1 teaspoon salt
1 egg white (optional)
1 tablespoon water (optional)

Directions

1
Starter must be proofed overnight or up to 12 hours before making bread.
2
Add ingredients to bread machine in the order recommended by your machine's manufacturer.
3
Select Dough cycle and start.
4
When dough has finished kneading, but before it goes into the rise, remove from machine and shape into loaf or loaves.
5
You could do standard loaves, or a free-form round or oval, or elongate.
6
Let bread rise until double in bulk, covered.
7
For a nice touch, lightly beat 1 egg white with 1 Tbsp water and brush top of loaf with this egg wash, and then sprinkle with fresh Parmesan, finely shredded.
8
Bake at 375 degrees F for 30 to 45 minutes, depending on the size of loaves.
9
NOTE: Roasted garlic could be used, in which case I would increase the amount because it is milder in flavor.

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Featured Reviews for This Recipe

From: Diana #2

On Nov 10, 2008

This is so good. I love the texture and the flavour. I'll definately be making this again and again. Bill took a bite, and just smiled. No words were needed here! Thanks Donna for another fantastic recipe.

0 people found this review helpful

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From: Chef #506940

On Mar 1, 2008

This is an absolutely wonderful bread!

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From: SaraFish

On Sep 15, 2002

This bread is so incredibly aromatic that it's almost sinful. I used olive oil, fresh shredded parmesan cheese and about 5 small cloves of fresh garlic. The wet to dry ingredients ratio was a bit off for me. The dough was way too bulky and dry (my bread machine had trouble with it) so I had to add an additional 1/4 cup of starter and about a 1/4 cup of water to get a workable consistency. The dough then came out silky and smooth. I hand formed it into an elongated rustic loaf and we're using my garlic cheese spread as a topping for dinner tonight. I ate both heels already and the flavor is magnificent.

5 people found this review helpful

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From: Jenny Mac

On Sep 27, 2006

This is one very tasty recipe! I would agree with some of the others that it needs more liquid, I used about a cup of milk in total, maybe even a bit more. I made a 1lb loaf and also a "tear and share" loaf in a round tin, using about 8 small balls of dough arranged in a circle. This was gorgeous with our Italian meal, and I would definitely do again. Well done Donna another flavoursome recipe.

4 people found this review helpful

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